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Guest grumpy-old-man

Guest grumpy-old-man

remember though next year when prices have dropped 10-15%, the papers & tv will be saying that the correction is over & hpi will start again....of course it won't, it will drop another 10% again, & so on.

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remember though next year when prices have dropped 10-15%, the papers & tv will be saying that the correction is over & hpi will start again....of course it won't, it will drop another 10% again, & so on.

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Are you suggesting that Kirsty Allsop is filled with hydrogen and chlorine?

I thought she was just full of shit.

Here's what one man thinks of Kirsty:

So, my dear friends, let me compare Kirsty to a sherry trifle…

Imagine a trifle made with lashings of the most luxurious and sumptuous ingredients possible. Not only that – each layer (especially the cream and the custard) contains a quantity which the squeamish may regard as excessive.

The top of the trifle is sprinkled with the finest grated chocolate. A red cherry which is almost-but-not-quite too large twinkles and winks at you playfully.

In theory, nothing is quite right. It ought to be over-the-top, brash and vulgar. And yet, somehow, each individual indulgent piece of excess combines to create something which is beautiful and irresistible. It is a masterpiece.

Imagine gorging yourself on those layers! The cream is smooth, fresh and perfect. The custard tastes like heaven. The sponge is simply drenched in the finest sherry with the highest possible alcohol content. And the fruit (oh, the forbidden fruit!) which lurks within will melt in your mouth as it releases its juices and you will lose yourself in sensory overload…

He may not admit it in public, but this is a creation which a gourmet cannot resist. This special desert may not comply with the latest culinary trends, it certainly owes nothing to nouvelle cuisine, and yet, somehow, all the excess comes together to create a perfect object of desire.

This is a new paradigm in trifle! This is a desert which has confidence in its own qualities. It holds nothing back. It almost seems as though it wants to devour you. It offers you everything if you think you can handle it!

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Imagine a trifle made with lashings of the most luxurious and sumptuous ingredients possible. Not only that – each layer (especially the cream and the custard) contains a quantity which the squeamish may regard as excessive.

The top of the trifle is sprinkled with the finest grated chocolate. A red cherry which is almost-but-not-quite too large twinkles and winks at you playfully.

In theory, nothing is quite right. It ought to be over-the-top, brash and vulgar. And yet, somehow, each individual indulgent piece of excess combines to create something which is beautiful and irresistible. It is a masterpiece.

Imagine gorging yourself on those layers! The cream is smooth, fresh and perfect. The custard tastes like heaven. The sponge is simply drenched in the finest sherry with the highest possible alcohol content. And the fruit (oh, the forbidden fruit!) which lurks within will melt in your mouth as it releases its juices and you will lose yourself in sensory overload…

He may not admit it in public, but this is a creation which a gourmet cannot resist. This special desert may not comply with the latest culinary trends, it certainly owes nothing to nouvelle cuisine, and yet, somehow, all the excess comes together to create a perfect object of desire.

This is a new paradigm in trifle! This is a desert which has confidence in its own qualities. It holds nothing back. It almost seems as though it wants to devour you. It offers you everything if you think you can handle it!